How to Roast Garlic
A garlic even vampires can love.
The beautiful smell of garlic, so loved it could single handedly end most problems. But as opposed to cooking it minced in oil, or mashed in a pesto, roasted garlic is soft, buttery, and importantly, good enough to eat on its own.
Now you might look silly downing spoon by spoon of garlic but greatness doesn’t come to those following the status quo. So cut a few heads of garlic, throw together with some oil, and enjoy. This garlic works great as a spread on bread, mixed with a red sauce, or even as a rub for a meat roast.
What you’ll need
A few heads of garlic, the pictures below use 2 heads
1/4 cup of olive oil
Optional: Italian herb seasoning for fragrance
Cut the garlic heads roughly 1/2 inch from the top
Lets Do This
Preheat oven to 250 degrees Fahrenheit
Cut the top of garlic heads off (the pointed side) , about 1/2 inch deep, or enough to expose open garlic cloves
Drizzle the open garlic with extra virgin olive oil. Place face down in a oven safe baking tray. Pictures use this 8 inch Lodge cast iron
(Optional) Cover with foil or a lid and cook for roughly 30 minutes, or until garlic turns a nice nutty brown
Note the foil or lid isn’t necessary, though covering will help keep the garlic moist.
Remove from oven, and sprinkle over Italian Herb Seasoning for an added fragrance as garlic cools
Once cooled to the touch, squeeze the bulbs and a nutty brown garlic should exit
Serve whole, or mash the garlic bulbs into a paste for use in another recipe
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While cooling is a great time to sprinkle some herbs for added fragrance
After roasted, garlic should take on a brown color
Try using the roast garlic in a pesto or pasta sauce for a nutty, slow cooked taste
